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Brownies. Honestly, these are the simplest yet hands-down my favourite cakey delight. Fortunately, going gluten-free doesn’t mean you have to miss out. You’ve just found the easiest and best gluten free chocolate brownie recipe out there.
Yep, a gluten-free brownie just as moist and delightful as a regular, wheaty version. Read on to find out more…
What makes the perfect brownie?
It’s all about the gooey unctuousness. The perfect brownie (of any dietary stripe) has the slightest of crust atop a baked interior that is denser than sponge cake and with a significant hint of squish.
In regular baking, it’s the gluten in flour that adds the stretch and rise for cakes (And bread for that matter). It also works beautifully with whatever oil or butter you’re using, hence the loveliness of a squishy brownie.
However, as gluten-free flours are lacking that stretch, free-from cakes (and breads) can be quite crumbly, a bit weird in texture and in need of more moistness.
LUCKILY! This brownie recipe has ground almonds in it. That, my friend, is the super secret ingredient to a far superior and – quite frankly – the best brownie you’ll ever make.
Why is ground almond so important to a gluten free brownie?
Oh golly. I don’t know the science behind this. I just know it works. For all of your gluten-free baking (not just brownies), especially if you’re going dairy-free and can’t use butter, just throw in some ground almonds.
Ground almond gives moisture and much better texture to cake. It’s probably something to do with the oils in there that work wonderfully with whatever dairy-free alternative – be it vegan margarine or coconut oil – you’ve used.
It also makes the cake / brownie more full of good protein… which means that these sugar-charged treats will have a token amount of goodness in them, therefore (hopefully) staving off the sugar crash for a little bit longer than an almondless brownie.
Hang on: is this gluten free brownie recipe also dairy free?
Yes, my friends. It is. (Alas, not vegan) Also, for those of you who can tolerate dairy, then exchange the margarine for real butter and the chocolate chips for milk chocolate. ENJOY!
Oh wow! There are Chocolate chips in this brownie recipe?!
Yes, indeed there are. And as I was making this recipe just after Easter and I love leftovers and I cannot stand food waste…
I used chocolate eggs as the topping.
In this instance, it was a packet of Montezuma’s peanut butter and dark chocolate mini eggs. Buy the alternative truffles HERE.
Oh. My. Goodness. Smashed up and sprinkled atop the batter before putting the brownie mix in the oven, this stuff was AMAZING.
Peanut buttery goodness swirled through a chocolatey deliciousness. A real treat and I thoroughly recommend it. But do go off piste and experiment! Dried raspberries, chopped walnuts, grated ginger, flaked coconut… have fun!
One Bowl Brownies
But I have jumped ahead of myself and hinted at the enjoyment of eating these gluten-free brownies. Before you get there, you need to know something else…
This is a one bowl brownie recipe. Which means two things:
- Speed as you’ll have those brownies sooner.
- Efficiency as less mess means less cleaning up. One bowl means less washing up. Which probably means you’re saving the planet using less hot water.
Although the sustainability of the cocoa industry in West Africa for example, possibly counters your attempts to save the planet with one sink full of hot water less. Hmmm… there’s a cynical thought. Let’s park that ethical issue and get back to the brownies.
Gluten free brownie delight
So the timer has rung. Your brownies are ready to come out of the oven. Take them out and slice them up. You then have a few choices:
- Eat them whilst they are warm, probably as a dessert served with dairy-free ice cream.
- Let them cool, put them in a tin and save them for elevenses or afternoon tea.
- Let the brownies cool, put them in a freezer bag and save them for another occasion. Maybe a minor emergency – motherhood has many of those – or so there’s cake to host an unexpected visitor.
What ever you choose to do, I hope you enjoy this, the best gluten free chocolate brownie recipe as much as we do!
The Best Gluten Free Brownie Recipe
This is a super easy, super gooey, super indulgent one-bowl wonder of a brownie recipe. Gluten-free and dairy-free, this goes down a storm with the family. If there are any brownies left, then they are freezable for another time. Good luck making them last that long!
Ingredients
- 275 g vegan / dairy-free margarine
- 4 large eggs
- 375g caster sugar
- 80g ground almonds
- 75g cocoa powder
- 100g GF self-raising flour
- 100g dark chocolate (chopped) OR DF chocolate chips OR the remains of any Easter Eggs (DF of course) that may have survived Easter Sunday.
Instructions
1. Preheat the oven to 180C / 160C fan. Grease and line a 30x23cm baking tray
2. Put all the ingredients (except the chocolate / choc chips / Easter egg) into a bowl and beat until you have a smooth chocolate batter.
3. Put the batter into the tray. Smash up your chocolate (but not if it's already in chip form) and then liberally sprinkle over the top.
4. Into the oven it all goes for 40 minutes. At that point, check the brownie's done by making sure a knife or skewer goes in and comes out cleanly.
5. Let it cool (if you must) then ENJOY
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